This rhubarb and tequila cocktail, made with a rhubarb-blood orange syrup and silver tequila, is perfect for hot summer nights.
Part of the beauty of the elegant—yes, elegant—rhubarb syrup that you first make to create the rhubarb and tequila cocktail is that it yields an ample amount, far more than is required for a lone cocktail. (Mind you, this is no margarita. It’s far more complex.) While we find the melding of rhubarb and tequila to be quite inspired, who’s to say you can’t get a little creative with that leftover syrup and stir a little into sparkling wine? Or, for the kiddies, seltzer. Or spoon it over vanilla ice cream. Or…–Renee Schettler
Rhubarb and Tequila Cocktail
- Quick Glance
- 10 M
- 1 H, 30 M
- Makes 1
IngredientsEmail Grocery List
- For the rhubarb syrup
- For the cocktail
Recipe Testers Reviews
The rhubarb syrup is versatile and adds a surprising element to a tequila-based cocktail. We had silver tequila on hand and the cocktail results seem very balanced. Stirring definitely works; would not venture into shaking for this drink. The sugared glass is very festive!
I recommend about 5 regular oranges per cup of juice for the syrup—perhaps one or two fewer would work if the oranges are very juicy. Another suggestion for the leftover syrup would be to drizzle it over a strawberry shortcake or to use as part of a sorbet course.
I’d always been drawn to those big pink stalks of rhubarb each spring, but not being a pie-lover, what to do with them? I had to try this. I was skeptical from the beginning. The smell and texture of the melting rhubarb was a little strange, but when I dipped my finger in the almost-finished syrup, I was startled by the taste—as sweet, tart, and fruity as a jolly-rancher candy. I couldn’t wait to mix up the drink. But the viscosity of the syrup (perhaps I cooked it down too long?) made for a cocktail that was heavy and unappealing. I tried again, this time adding a splash of club soda. Perfection!
A dangerously delicious drink, very beautiful to look at, too. Can’t wait to try the leftover syrup in a bellini, over my yogurt, or as a topping for vanilla ice cream.